Paskha

Directions

1. 1
   Place the cream in a small saucepan.
2. 2
   Scrape the seeds from the vanilla bean into the cream and cook over low heat until hot.
3. 3
   Whisk the egg yolk and sugar together in a bowl, then whisk in the hot cream.
4. 4
   Let cool.
5. 5
   Beat the cheese and butter together, then beat in the cream mixture.
6. 6
   Stir in the almonds, candied peel, and chocolate.
7. 7
   Line the flowerpot with a double thickness of rinsed and squeezed dry cheesecloth.
8. 8
   Put the mixture into the lined mold.
9. 9
   Place the pot on a wire rack set over a dish.
10. 10
    Refrigerate to drain the whey for at least 1 and up to 3 days.
11. 11
    When ready to serve, turn the pashka out on to a serving dish and remove the cheesecloth.
12. 12
    Decorate with the almonds and candied peel and serve chilled.